Summer Stuffed Sweet Potatoes

with Greek flavors
With Greek flavors
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2 Sweet potatoes medium
1 cup Quinoa cooked
1 Avocado peeled and cubed
½ cup Kalamata olives pitted
½ Red onion small, finely minced
½ cup Feta cheese crumbled
1 tsp Olive oil extra-virgin, plus more for rubbing the potatoes
½ tsp Dried basil
½ tsp Salt
½ Lemon juiced

Nutritional information


Summer Stuffed Sweet Potatoes


Keeping things healthy and light with these Summer Stuffed Sweet Potatoes. Oven-roasted sweet potatoes filled with healthy and delicious quinoa salad with avocado and Kalamata olives. Finishing the potatoes with feta adds welcome brininess and saltiness. Perfect for lunch or a light dinner. The dish can be made vegetarian by substituting vegan cheese for the feta.

Sweet potatoes are a superfood packed with vitamins A and C and fiber. I like baking them whole in the oven to keep the cooking easy. Give sweet potatoes a good scrubbing, prick with a fork, then rub with olive oil and season with salt and black pepper all over. Bake the potatoes for 35 to 45 minutes or until they are fork-tender. Meanwhile, mix the cooked quinoa and remaining ingredients in a large bowl and gently toss. This recipe calls for 1 cup of cooked quinoa. If you need to start with uncooked quinoa, you need ⅓ cup of uncooked quinoa and ⅔ cup of water. Place the quinoa and water in a saucepan together and bring to a boil, then cover and simmer. Cook for about 10-15 minutes or until the water is all cooked out. To serve, slice the sweet potatoes in half and top with the quinoa salad. Garnish with fresh herbs of choice if you wish!

To make the Summer Stuffed Sweet Potatoes, you will need the following ingredients:

Ingridiens for Summer Stuffed Sweet Potatoes

Steps to make Summer Stuffed Sweet Potatoes


Heat oven and prepare baking pan

Preheat the oven to 400 ºF and line a baking pan with parchment paper.


Prepare sweet potatoes


Pierce 2 medium sweet potatoes with a fork and rub a little olive oil over each. Season with salt and black pepper to taste.




Roast the sweet potatoes for 35-45 minutes or until fork-tender. Remove from the oven.


Prepare quinoa salad


Meanwhile, mix 1 cup cooked quinoa, 1cubed avocado, ½ a cup pitted Kalamata olives, finely minced ½ a red onion, ½ cup crumbled feta cheese, 1 teaspoon extra-virgin olive oil, ½ teaspoon dried basil, ½ teaspoon salt, juice of ½ a lemon in a large bowl and toss gently.


Slice sweet potatoes


Once the potatoes are roasted, slice them in half and fluff the inside with a fork.



To serve, top the potatoes with quinoa salad, and enjoy.

These Summer Stuffed Sweet Potatoes make for a delicious lunch or dinner that is both satisfying and healthy. Give this recipe a go soon, rate it, and let us know how it went in the comments below!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

Delicious baked sweet potatoes! Thanks!

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